Category Archives: Paleo

Stuffed Peppers

The unhappiness that the Rainbow Hash recipe brought has stayed on my mind and last night I couldn’t take it anymore so I changed it up and fell in love with it.

Stuffed Peppers

1 lb chicken breakfast sausage
1/4 head red cabbage
4 carrots
1/2 head cauliflower
1 cup chopped kale
2 green onions, sliced thin
1/2 tsp red pepper flakes
4 T tomato paste
1/2 C water
4 yellow “bell” peppers (red, orange, or green will work. See NOTE)
1 T coconut oil
sea salt & black pepper

Set oven for 350°. Grab a bowl large enough to hold all of your chopped veggies. Get your food processor out. Pre-chop the cauliflower florets, toss them in, and process the heck out of them until it looks like rice. Pour it into the bowl, then get to chopping your carrots and cabbage, separately, and pour them in your bowl. Add coconut oil to pan, heat it up, and cook your sausage. Add salt, black pepper, and red pepper. Once meat is cooked add in your chopped veggies, stir it up good, cover and cook for 10 minutes on medium low, stirring twice during cooking time.

Slice your green onions, and chop your kale, and set aside. Cut a circle around the top of the stem of your peppers, and pull the core out. Use a spoon to scrape the veins down as thin as you can without breaking through the peppers.

At the end of the 10 minutes, stir in the green onion and kale and taste to see if you need more salt.  Add in the tomato paste and water, stir, and simmer for 5 minutes..   Stuff your peppers as full as you can.  Place them in a casserole and cover.  Bake 25-30 minutes.

NOTE: If you’re using green bell peppers, or you like your peppers soft, you may want to boil them about 5 minutes, once they’re cleaned out. Do this at the beginning and turn them over to drain while prepping the rest of the ingredients. Also, on the red pepper, we like spicy so you may want to start with 1/4 tsp and taste. You can always add more right before you stuff your peppers.  Our spicy was just enough to make you think “man that’s real spicy and I need some more.”  Or, just barely make your nose run 😉

I served them with roasted green beans, and could only eat half of my pepper.

2014-08-18 18.03.212014-08-18 18.04.42Mister calls these Rainbow Bright Peppers because of how bright all the veggies are.



Back on August 3rd I shared this tease photo on FB for a new recipe.  I can’t say that this recipe was a full success, though, but I’m going to share it anyway.

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This was a free recipe from Nov 12 / The Performance Menu

Rainbow Hash

1 1/2 lb turkey sage sausage (I used pork)
1/3 head red cabbage
3 lg carrots
coconut oil
sea salt & pepper

Heat oil over medium heat in large skillet and cook sausage.

Chop veggies separately in food processor. Add to skillet with salt and pepper (can add other seasonings).

Cover and cook 10-12 minutes. Stir often.


I couldn’t find turkey sausage at the time, but have a source now.  I cut the kale with a knife instead of using the processor and kept it out until the last 2 minutes.  This was super easy and fast.  The problem I had with it – too sweet between the sage and the carrots.  This is what it looked like cooked, and one of the ways I served it.

2014-08-03 18.09.28 2014-08-03 18.09.50

I am going to change it up and serve it a different way in a few days and will share that, too.

I used the left over cabbage and made a quick slaw to go with the pulled pork I made earlier this week:

Red Cabbage Slaw

1/2 head red cabbage
1/4 inch slice of red onion
2 T olive oil
2 T rice vinegar
sea salt & pepper

Slice the cabbage, or dice it, however you prefer your slaw cut. Dice onion. In a separate bowl whisk together oil, vinegar, salt and pepper. Pour it over slaw, toss it, and immediately serve. Easy peasy 😀

Ginger Beef Stew

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This is one of those recipes that I’ll be tweaking the next time I made it, but man oh man, did I love it.  I wanted to eat the leftovers for breakfast the next morning but made myself wait for lunch, and then there was plenty for Mister and I to have for dinner, too!

Ginger Beef Stew

2# stew meat
2 lg yams (Not sweet potatoes.  You want the yellow ones.) Cut into bite size pieces
4 lg carrots, thinly sliced
3 stalks celery chopped
1-2 T fresh minced ginger
1 can coconut milk (whole fat, and shake it before you open it)
1 T coconut oil divided

Cut up your veggies, and mince your ginger before starting.  Pour the milk into a dutch oven, stir in the ginger, dump in the veggies, and set your heat to medium low.  Divide your oil into a separate pan, and brown half the meat.  Dump the whole thing into your dutch oven; add the remaining oil and meat to your pan, and brown it up.  Dump it in.  By this time you should have a good simmer going on your dutch oven.  Stir everything up the best you can.  It’s going to look like you don’t have enough liquid, but it’s going to cook down, and thicken up.

Cover and cook for about 25 minutes.  Stir a few time and check the tenderness of the meat and potatoes.

NOTE:  Next time I make this I’m going to cook it for 20 minutes, then add in my potatoes and cook for 15 (or until they’re tender).  My potatoes were too soft for me.  I will share those results.

As shared in my previous post I’ve had a good weekend.  Another trip we made was into Scottsdale to visit the Williams-Sonoma store.  I received a birthday gift card 3 years ago (I know, bad, bad Terri) and finally spent it on this month’s new kitchen tool(s).  I love them.  If you bigify the picture you can see on the bottom the different grinds you can get.  The pepper grinds down to super, super fine (6 different grinds altogether), and the salt had 3 different grinds.

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It’s been a lazy day for me. After staying out so late last night, I got out of bed really late and watched NASCAR, baseball, and now NFL’s on.

Honey Roasted Carrots

I’ve been working real hard on menu planning.  I have 2 pantries.  One by the kitchen I keep things that we use a lot, and snacks.  The snack part of the pantry is looking rather bare 😀  I think the only thing in that part is my 2 lonely packages of cashews and almonds.

The other pantry is where I store our extras and paper goods and it’s still full.  Since I’m slowly transitioning, I’ve decided to pull one meal a week from there until it’s all gone.

I don’t know that it’ll ever be perfect, but I think doing this is another thing that’s keeping me on task, and I don’t feel like I’m wasting money by throwing things away.  I do know there are some things in there that I need to donate.

Only once this past week did I ever feel hungry, and it was because I didn’t plan properly for that day.  We had a lot of outside things going on, and I ended up hitting the drive-thru at Sonic.  In the past I would have gone xlarge, but I ordered medium, felt guilty about it, but shoved those tots down my pie hole anyway. I’ll be honest and say I really, really enjoyed them.

The other meal I had out this week was planned, and I didn’t enjoy it.  Our Taco Bell supports the DBacks and every time they score 6 runs TB offers 3 free tacos with the purchase of a large drink.  We used to take advantage of it every single time, but, in addition to the DBacks having a rough season and not scoring 6 that often, the few times they have we have had other plans.  This past week we did the deal, adding a quesadilla to the order.  I ended up eating only 2 of my tacos and only 2 small pieces of the quesa.

So, all that blather leads to this.  I try to only buy what I know we’ll use up between store visits.  I’m determined not to toss anything because, let’s face it, organic is expensive!

I had some carrots that I bought for another recipe that didn’t happen because I forgot to buy one of the ingredients.  Instead of taking the chance of them not going bad I roasted them, and served them will grilled steaks and a salad.


Honey Roasted Carrots

Set oven to 400° and line a baking sheet with foil, dull side up.

1 lb carrots. Cut into uniform pieces.
1 Tbsp extra virgin olive oil
1 Tbsp local raw honey
1/4 tsp kosher or sea salt
1/4 tsp cracked pepper

Toss it all in a bowl until carrots are covered.
Spread them all out in your pan being sure none are stacked on top of the other.
Bake 30 minutes, turning pan after 15 minutes.
Let cool a few minutes then serve.

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